A simple pectin-free jam blending fresh strawberries and tangy rhubarb with warm vanilla notes. Perfect for beginners and naturally sweetened.

Ingredients:

• 500 grams fresh strawberries, hulled and halved
• 500 grams rhubarb, chopped
• 400 grams granulated sugar
• 30 ml fresh lemon juice (approx half a lemon)
• 1 teaspoon vanilla extract or 1 vanilla bean, split

Method:

1. In a large bowl, combine strawberries, rhubarb, sugar, and lemon juice. Stir well and let sit for 1 hour to macerate and draw out juices.
2. Transfer the fruit mixture to a large saucepan. If using a vanilla bean, scrape seeds into the pan and add the pod as well; if using extract, add it later.
3. Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking.
4. Reduce heat and simmer gently, starting to check jam thickness at 20 minutes using a spoon or plate test. To test, place a small spoonful of jam on a chilled plate, let it cool for a minute, then push with your finger to see if it wrinkles; if it does, the jam is ready.
5. If the jam isn’t ready at 20 minutes, return it to the heat and check every few minutes, testing the thickness after each interval until the jam reaches the desired consistency.
6. If using vanilla extract, stir it in during the last 5 minutes of cooking.
7. Remove vanilla bean pod if used, then carefully ladle the hot jam into sterilised jars.
8. Seal jars while hot and allow them to cool to room temperature. Store in the refrigerator and consume within 3 weeks.